At the Rochester Hills Small Group, it was a smaller-than-usual meeting of 12 enthusiastic participants who asked a lot of questions. Topics discussed ranged from types of soy products to addressing barriers to change. The food topic was "Big Salad" (like the one pictured here) which uses greens as the base in generous amounts and any combination of vegetables (raw or cooked), grains, legumes, and raw nuts/seeds (in small amounts) on top. There were greens (of course!), cucumber, turnip, tomatoes, shredded carrots, red onions, radish, raw and roasted cauliflower, bean sprouts, beets, tabouli, roasted sweet potatoes, quinoa, black lentils, beet hummus, sunflower seeds, infused balsamic vinegar for dressing, oranges for dessert and more! As always, it was en educational and delicious meeting!
We had an excellent meeting, with great food and conversation. We were planning on showing a video called, Cowspiracy, but after our sharing, we didn't get the chance. We will plan on showing this documentary at our next meeting. It's the same person who was in What the Health documentary.
Jim Balla told us about an amazing vegan cheese sauce, that he puts on everything (to quote Jim, if this sauce was on dirt, he would eat every bite) The link to this recipe is: https://www.arespectfullife.com/recipe/plant-based-cheese-sauce-recipe/ (you might need to copy and paste this link to get it to work for you.)
Where’s Paul Chatlin? Great group of new friends and old ones, all trying to reclaimtheir health with the help of gracious host Janine Tacey!
Successfully fed over 130 people and Dr. Breakey is an excellent presenter!~~ PBLTC has officially 'gained momentum'😊☮️🌱💕
PBNSG went International with our amazing Windsor, Ontario small group! It was held at the local Eastown Pharmacy, it was a wonderful time and Founder of PBNSG Paul Chatlin was there to share his personal story. Great healthy food, and great healthy company!
We love sharing recipes, and meeting new people, hearing where they are at on their plant-based journey! Delicious healthy food, and amazing company always!
The Flushing Small Group kicked off 2019, with a Hummus and Dessert Buffet! Healthy delicious food and wonderful company is the best combo!
The first meeting of the new year at the Rochester Hills Small Group attracted 17 participants, including three new participants! As always, there was plenty of WFPB food for every one to enjoy. The topic was "heart health," and Host Kelly discussed some studies showing positive benefits of whole food plant-based nutrition on heart health, emphasizing the idea that what's good for the heart is also good for the entire body, including the brain. The topic generated some interesting discussion, and as always, it was a lively and delicious meeting.
With about 100 attendees for Dr. Johnson, FACC presentation: “Healthy, Happy New Year; Eating For Health, Happiness, and Vitality”, it was a great way to kick off the new year
We had a lovely casual and delicious meal with a little over 20 members in attendance. We shared updates, resources and community with our neighbors and are looking forward to getting back together in January to learn more about the reasons we eat (beyond to nourish our bodies)!
Smaller turnout for the holidays, but no matter how big the group it is so nice to speak with others on plant-based living and get to know one another!
We welcomed Paul Chatlin as our guest, and he led the group discussion. Over 20 people participated, and everyone introduced themselves. Paul talked about his favorite dishes that are super easy to make and discussed behavior change. In order to adopt a healthy lifestyle, the way we think about health and nutrition must change. As always, there were lots of delicious WFPB dishes, including lentil loaf, minestrone soup, roasted root vegetables, collard wraps, fruit plates, chocolate filled strawberries, black bean brownies, and cranberry sauce. It was a festive and inspirational night!
We had many who couldn't make it, which happens near the holiday. Those in attendance discussed their plant based journeys, as well as stories about how they have helped others improve their lives. Always a joy to meet with these wonderful people.
We had an enjoyable meeting last night, with our leader and friend, Paul Chatlin. He shared with us some exciting things coming to pbnsg next year, including a return of the Dr. Esselstyn. The bonus for us all is that he will be bringing his wife, Ann, and daughter Jane. If anyone has ever seen this mother and daughter team, you already know how enjoyable and funn!y these two are together.
Be sure to check the www.pbnsg.org website from time to time, and watch for all the special events that will help us all choose a healthier lifestyle to live by. Whether its learning how to cook, shop and go to restaurants, while transitioning to this wonderful lifestyle. Also having the opportunity to seeing incredible speakers that will help us become motivated to embrace Plant-Based, Whole Foods.
Anne Normand brought a unique dish to our meeting and it was enjoyed by all (evidence of this, was the empty pot at the end of the night). These were moong beans from India, and can be found on Amazon at this link: https://www.amazon.com/gp/product/B00UQBVX8G/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1
Phyllis unthank brought a healthy “Waldorf” salad with these ingredients; 3 Lg Delicious apples chopped, 4 ribs celery chopped, 1/2-3/4 cups chopped & toasted walnuts, 3/4-1 cup diced dates,& chunk or tidbit of pineapple in its own juice ( drained & save the juice ). Mix well & add pineapple juice to just moisten. Refrigerate. ( I added the nuts just before serving.)
I had my usual potato-bean-vegetable soup and there was so much more that was brought by Mike & Karen, Jim Balla, John Szabo and Stephanie Vail. Thanks for all the support, love and laughter to all of our friends who grace our home. We truly love hosting such a fine group of people!!
Our next meeting will be Wednesday, December 19th at Thai Vylai Restaurant at: 6555 Allen Rd., Allen Park (just south of Southfield Rd.) at 7:00pm. There phone # is 313-768-5324, if you have any questions for them. Connie and I will be in Florida all of December and half of January (but for those who just want to see Gracie, she will be staying in our house with our neighbor, who moves in for the entire time we are gone) We hope to be home to host our pbnsg small group on January 16th. We will be so excited to see everyone, after such a long time without our fix of the best, healthiest people I know!!
With every bite you take, you are either feeding disease, or fighting it!
What the wonderful evening we had! We all enjoyed great recipes and great company. Welcome Sally, we are very glad you were able to join us.
Unfortunately we have to meet only once a month and that means we have to be mindful about how we spend the few hours available. I think we need to be focused on discussing plant-based nutrition topics and the benefits for our health, and focus more on ways to support each other to succeed.
We also need to focus on a strategy to allow everybody to express their opinion and have equal amount of time to speak.
Recipes that were shared:
1 lb dry chickpeas
Garlic to taste
1 red pepper
1 cup of Millet (pulse in blender to make flour)
2 cans of fire roasted tomatoes crushed or mixed in the blender
Add Dill, Parsley, or Thyme to taste
Pepper & Paprika to taste
Boil chickpeas ( 22 min. high pressure in instant pot with water to cover them 1 inch ), drain, then place them in a food processor with canned tomatoes. Mix until a paste is obtained. Dice or chop all other vegetables and then mix together with the tomato/chickpea paste. Add millet flour until consistency is appropriate and not runny. Place mix in a silicon pan or a metal pan with parchament paper. Place in oven at 375 degrees for atleast 1 hour. Let the loaf cool down in the pan, and place on plate. Slice and enjoy!
Roasted beets and horseradish salad:
Whole red beets - washed. Wrap in foil and bake in oven at 350 degrees for 1 hour. Let the beets cool and then peel. Shred the beets fine with shredder. Add to a mixing boil and add fresh shredded horseradish or canned horseradish to taste. Add balsamic vinegar to taste as well. Mix in caraway seeds if wanted, and enjoy!
The food topic was "Fall in Season," and the WFPB dishes served included butternut squash soup, roasted kabocha squash, quinoa salad with pomegranate, pumpkin pudding, roasted root vegetables, and cactus salad (in season somewhere in the world!). Chef AJ's bRAWnies were also served to celebrate a participant's birthday. The presentation/discussion topic was "Keto, Paleo, Lectins, and Other Silly Things People Fall for," and we discussed the flaws in the arguments and lack of scientific evidence presented by proponents of various "diets." As always, it was a lively and educational meeting.
Troy Small Group met after a short hiatus. It was an energetic meeting with lots of interesting questions and comments from the participants. We went around the room to introduce ourselves and discussed the health benefits of whole food plant-based nutrition. We also read some nutrition labels and talked about the underappreciated squash - kabocha!
At this months Flushing Small Group, we taste tested our partner MamaSezz’s Plant-Based Meal Delivery! We had a few new members to the group and we we all had wonderful conversation on how to cook with no oil, and staying healthy through the holidays! The food that was presented from MamaSezz at the meeting was a Veggie Loaf, Scalloped Potatoes, Cajun Mashed Potatoes, Corn Bread, Mac Attack Stack, Lazy Lasagna, Hungarian Mushroom Soup, Corn Chowdah, Turmeric Chickpea Scramble, Veggie Sausage and Bolognese Sauce! Delicious!
The Almont Small Group's October meeting was small . . many of our members couldn't come at the last minute . . but very enjoyable. We added a new member to our group and had a delightful time sharing our stories, discussing our successes and challenges, and talking about strategies to help each other stay on the path to health.
Amazing group of people at all different stages of their plant-based journey!